Taking a SWAG at the 1890s...

[Tim Bulin]

A little background information. From 1886(ish?) to 1903 Joe Bulin(my great great great(I know pretty great, would like to have met him) Grandfather ran the Greenwood Brewery(Town of Greenwood) outside of Yuba, Wisconsin at the corner of County C and Chicken Hollow Road. The brewery was gone long before my time, don't have any records as to what kind of beer they made except it was regarded to be of good quality(according to a local history book).

Every once in a while I try to figure it out and take a SWAG(Scientific Wild @ss Guess) as to what I figure it would have been. This is the latest one...

https://www.brewersfriend.com/homebrew/recipe/view/1206526/bulin-s-special-lager

I've actually revised the last attempt rather than starting from scratch, figure it would've most likely have corn in it. Mash process is a little off the wall, but it makes sense to me as possibly similar to what they would have used(they would have probably had an acid rest, but I'm thinking that with modern malts, I'm better off just starting at 122.

Plan on brewing it on New Years Day.

 

[Josh Hughes]

Sounds awesome. I remember you posting about your last attempt. Good luck! Cool to have that kind of history.

 

[Zambi]

Fun idea!

 

[Dave Y]

A little background information. From 1886(ish?) to 1903 Joe Bulin(my great great great(I know pretty great, would like to have met him) Grandfather ran the Greenwood Brewery(Town of Greenwood) outside of Yuba, Wisconsin at the corner of County C and Chicken Hollow Road. The brewery was gone long before my time, don't have any records as to what kind of beer they made except it was regarded to be of good quality(according to a local history book).

Every once in a while I try to figure it out and take a SWAG(Scientific Wild @ss Guess) as to what I figure it would have been. This is the latest one...

https://www.brewersfriend.com/homebrew/recipe/view/1206526/bulin-s-special-lager

I've actually revised the last attempt rather than starting from scratch, figure it would've most likely have corn in it. Mash process is a little off the wall, but it makes sense to me as possibly similar to what they would have used(they would have probably had an acid rest, but I'm thinking that with modern malts, I'm better off just starting at 122.

Plan on brewing it on New Years Day.

How cool is that!
https://www.facebook.com/photo/?fbi...IBa382Tl9GuoMZehUAcCk515lVDxldIS1&__tn__=EH-R

The mash bill looks good to me, let us know how it turns out!

 

[Craigerrr]

That is very, very cool Tim!

I saw a locally made mini documentary on the evolution of beer and brewing in my local region.
It is the same story pretty much globally.
It use to be that you drank the beer that was brewed locally.
Mass production, packaging, marketing, and shipping beer just wasn't feasible in the "olden times".
Then with the advent of refrigeration, "Big Beer" became a thing and the local Breweries faded away.
The Local Breweries of course are now back in vogue.

 

[J A]

Have you tried this recipe with 6-row malt? Likely would have been in use at that time and place. It would help with conversion and the flavor would be authentic to the period. The light Munich may not be adding a lot and you've already got some sweetness from the corn but it probably gives a little support for the kick from the hops. I like Cluster hops but they can be a little assertive.

 

[Tim Bulin]

How cool is that!
https://www.facebook.com/photo/?fbi...IBa382Tl9GuoMZehUAcCk515lVDxldIS1&__tn__=EH-R

The mash bill looks good to me, let us know how it turns out!

2nd row far left is Martin Bulin, the 1st generation here from Czech, far right in his shirt sleaves looking away from the camera is Joe Bulin, Martin's son and the owner of the brewery.

My Grandfather was named Martin Joseph after them, my oldest son is named Martin Joseph after MY grandfather. And there are 3 of us with Martin for a middle name that I know of. A lot of history in that picture.

 

[Donoroto]

2nd row far left is Martin Bulin, the 1st generation here from Czech, far right in his shirt sleaves looking away from the camera is Joe Bulin, Martin's son and the owner of the brewery.

My Grandfather was named Martin Joseph after them, my oldest son is named Martin Joseph after MY grandfather. And there are 3 of us with Martin for a middle name that I know of. A lot of history in that picture.

…and a lot of Bulins there, too. How cool is that?

 

[Simonpyman]

What a cool idea!

 

[Tim Bulin]

…and a lot of Bulins there, too. How cool is that?

Think there was only 2 in that picture. Not sure exactly when it ceased operations, the only person I actually met who MIGHT have been there would be my Great Grandfather Wencle(Joe's grandson), he was a toddler when the brewery officially closed in 1903. Don't remember exactly, but he passed in '88 I think.

 

[Tim Bulin]

Have you tried this recipe with 6-row malt? Likely would have been in use at that time and place. It would help with conversion and the flavor would be authentic to the period. The light Munich may not be adding a lot and you've already got some sweetness from the corn but it probably gives a little support for the kick from the hops. I like Cluster hops but they can be a little assertive.

I've thought about 6 row, but I keep bins of pils and pale ale on hand. Like to use what I've got, especially with not brewing as much last year and wanting to keep cycling the malt to keep it fresh.

 

[J A]

I've thought about 6 row, but I keep bins of pils and pale ale on hand. Like to use what I've got, especially with not brewing as much last year and wanting to keep cycling the malt to keep it fresh.

Yeah...I've actually never used 6 row for that reason...I buy 2-row and Pilsner by the bag and it works great for the recipes that I do. My Cream Ale is 20% corn and I get very high efficiency numbers. Modern malts have more diastatic power, in general, I think.

 

[Donoroto]

Think there was only 2 in that picture. Not sure exactly when it ceased operations, the only person I actually met who MIGHT have been there would be my Great Grandfather Wencle(Joe's grandson), he was a toddler when the brewery officially closed in 1903. Don't remember exactly, but he passed in '88 I think.

I saw Joe, Martin and John in there. That’s a third of a baseball team!

As I get older, I find myself missing those who would remember but, sadly, are gone. No regrets, ‘cause I got a lot of it on video, but I am sure there are still stories I’d never heard…and never will.